How to Roast an Acorn Squash

I have been going crazy for all the squash taking over the supermarkets lately.  Now, usually, I stick to the more popular pumpkin and butternut squash varieties.  Last year I experimented a wee bit with spaghetti squash, but I always always walk right past acorn squash.  I don't have a particular reason why I have avoided them.  I think I may have just assumed they were just too much work or maybe I just had no idea what to do with them.

But, the other day, as I was stockpiling my cart with my usual butternut squash and pumpkin favs, I tossed a couple acorn squash in there with them.  When it came time to decide what to do with them, I thought, Keep it simple. Don't over complicate.  

So I started from the beginning - How to roast the things.

You guys, I was so wrong about acorn squash being a lot of work to prepare and cook.  They remind me a lot of spaghetti squash and were delicious served sprinkled with just a little salt and pepper.  Unfortunately, the toddler wouldn't put any in his mouth, but he did love to squish it between his fingers.  At least he eats broccoli.  Since the husband and I loved them, I am super excited to use this yummy squash more in the upcoming months!  

Baked Acorn Squash

Prep Time:  5 minutes  /  Cook Time:  1 hour 10 minutes  /  Total Time:  1 hour 15 minutes
Servings:  2-4 servings (depends how much squash you want to eat)


1 acorn squash
1 Tbsp olive oil or butter, divided
salt and pepper, to taste

I left this recipe as basic as it comes when it applies to baking acorn squash.  I wanted to get a true feeling for acorn squash (it was my second time eating it) before I start dressing it up with different flavors.


  1. Preheat oven to 375 degrees F.
  2. Using a sharp, sturdy chef's knife, cut the acorn squash in half from stem to tip.  Carefully!  Or, if you're lucky like me and you have a husband lying around, ask him to do it.
  3. Using a metal spoon, scoop and scrape out the seeds and stringy bits from the inside of the squash until it is smooth.
  4. Place the squash halves cut-side-up in a roasting pan (I used a jelly roll pan).
  5. Drizzle top side of squash with olive oil or butter.  Use a pastry brush to evenly coat the entire surface.  Sprinkle with salt and pepper.
  6. Bake for approximately 1 hour to 1 hour and 10 minutes or until tops are nice and golden brown and the squash flesh is soft and cooked through.  It is better to slightly overcook your acorn squash than undercook it, so if you are unsure if it's cooked, add more time.  When done, remove from the oven and allow time to cool before serving.


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